The Multifaceted Chemistry Of Chili Peppers: A Biodiversity Treasure For Nutrition And Biomedicine

Chili pepper (Ch‐p), a spice‐utilizing fruit, is rich in natural medicinally bioactive compounds, such as flavonoids, capsaicinoids, and many other phytochemicals and phytonutrients. Operating in synergy and consortium, these compounds demonstrate their functionality, in comparison to lonely treatment, as active agents in handling many disorders. These may include abnormal coagulation, oxidative stress, obesity, diabetes, inflammation, cancer, and microbe‐inducing diseases. Recently, capsaicinoids, particularly capsaicin, have been shown to manage the symptoms of significant viral diseases, including COVID‐19. Capsaicin also has the potential to be an effective anesthetic agent and enables Ch‐p to be expandedly employed as a topical preparation in relieving pain as well. The phytochemicals of Ch‐p are not only beneficial and inexpensive phyto‐alternatives in disease management, but they can also be used as scaffolds for the production of novel medicines. The study also substantiates the role of the TRPV1 receptor in the mitigation of chronic diseases in conjunction with capsaicin. The nutritional and biomedical prospection of Ch‐p‐derived products has been addressed in an accessible format in this artifact, with the potential to precisely enhance and enrich our pharmaceutical industries in the pursuit of human well‐being.